Studio X designed Hung's Delicacies at Hong Kong International Airport for SSP Asia Pacific.

Hung's Delicacies HKIA brings one of Hong Kong's most celebrated dining names into the heart of the airport, for operator SSP Asia Pacific.

Process

Concept Design

Schematic Design

Detail Design

Tender Documentation

Tender Management

Construction Support

Post-Completion Review

The original Hung's Delicacies in North Point, founded by Chef Lai Wai-Hung, earned a Michelin star and built its reputation on refined Cantonese flavours. Taking that into a terminal is a particular problem: the food and the identity have to survive a setting built around throughput, and the design has to serve passengers who are rarely relaxed and always short of time. Studio X designed the interior to balance tradition with efficiency - warm materials, clear circulation, and branding elements that carry the Michelin heritage without leaning on it. The spatial layout is optimised for passenger flow, with subtle references to traditional dining culture rather than pastiche.

A bold arrival-hall frontage for Hung’s Delicacies, combining illuminated graphics, open-kitchen theatre and layered screening to create immediate visibility for arriving passengers.

Open dining and display kitchen positioned directly within the airport arrivals hall, creating an immediate connection between passengers, food preparation and the restaurant.

Custom cane screens, floral wall panels and neon menu graphics reinterpret traditional Hong Kong detailing in a brighter, more contemporary language.

Airport dining is usually where a brand gets diluted. The brief here was the opposite: carry a Michelin-starred identity into transit without losing it.

Selected views

Views of the completed restaurant, showing the material palette, circulation and branding elements within the terminal setting.

(Approach)Authenticity and modernity held together - warm materials, references to traditional dining culture, and a layout built for passenger flow.

Progress

A record of the project as it developed on site, capturing key construction milestones from first fix through to completion.

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Drawings & details

This section presents selected drawings and technical studies developed to test layout, circulation, and spatial logic prior to detailed documentation.

General arrangement plan for Hung’s Delicacies, organising dense open dining around the central service zone while maintaining clear circulation through the airport setting.

A custom takeaway cart at the restaurant entrance extends Hung’s identity into the arrivals hall, presenting packaged gifts and grab-and-go products in a format inspired by traditional Hong Kong street carts.

Signage development for Hung’s Delicacies, detailing the illuminated brand identity and food-category graphics that form a key part of the restaurant frontage.

Before & after

A before-and-after comparison showing the transformation from existing space to reimagined, completed store.

Drag

Winner, FAB Awards 2026 - Airport F&B Offer Best Representing Sense of Place, Asia Pacific.

Hung's Delicacies HKIA was recognised at the 2026 FAB Awards, run by The Moodie Davitt Report, taking the regional award for the airport food and beverage offer best representing sense of place. That category is the point of the project: an airport can serve the same food as anywhere else, or it can tell an arriving passenger something true about where they have landed. Studio X's scope ran from concept design through schematic and detail design, tender documentation, tender management and on-site management. The project demonstrates how design can carry a Michelin-starred legacy into a new context, preserving identity while enabling growth - introducing travellers to an iconic Hong Kong dining brand and raising the standard of what airport dining is expected to be.